Indian Chicken Curry II
Description
A classic Indian chicken curry with a tomato-onion base and traditional spices. Rich, flavorful, and ideal for scooping with naan or spooning over steamed rice.
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons curry powder 1 teaspoon ground cinnamon 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon grated fresh ginger root
- 1/2 teaspoon white sugar salt to taste
- 2 skinless, boneless chicken breast halves - cut into bite-size pieces
- 1 tablespoon tomato paste 1 cup plain yogurt
- 3/4 cup coconut milk 1/2 lemon, juiced
- 1/2 teaspoon cayenne pepper
Directions
- Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
- Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.
